A couple friends on Facebook requested my recipe for white chicken tomatillo chili, so here it is. I completely improvised this the first time and I don’t really measure things, but this is pretty close. Here are the basic ingredients: chicken breast, tomatilloes, cilantro, garlic, chili peppers, red onion, and a mix of beans.
I typically use about 4 boneless, skinless chicken breasts, which is 2-3 pounds. Cut them into bite size pieces and brown them in a dutch oven or soup pot of some sort, along with one large diced red onion. While that’s cooking, take about 10 tomatilloes, peel and wash them, then quarter them and put them in a food processor. Add in two or three chili peppers, and here you can adjust the heat of the dish. I can’t handle too much heat, so I just use a couple of poblanos and maybe an anaheim pepper, but you can of course use jalapenos, serranos or even habaneros if you like it really hot. Also put in 5 or 6 cloves of garlic and a handful of cilantro. Mix until it’s a salsa-like consistency and add to the pot with the chicken.
I then add several kinds of beans (precooked, out of a can) to the pot, usually great northern beans, butter beans and pintos, but you can use any kind you want. Add in chicken broth or stock until you’ve got it the right consistency. Then season with a teaspoon or so of ground cumin, black pepper, salt to taste, and let it simmer until it’s ready (doesn’t take long, but the longer you let it go the better it will be). You’ll love it. The tomatilloes give it a tangy base that is very unusual for a chili and it’s balanced nicely by a bit of heat from the peppers.
Like Dispatches on Facebook: